- Joined
- Feb 15, 2016
- Messages
- 59
Over 30 years old now my Kitchen Devil Professional knives bought in England. The steel was new at the time and quite remarkable. It is still remarkable. Cobalt 50%, Chromium 14%, Molybdenum 0.25%.
Once a year I sharpen them with water stones, daily a few strokes on the steel when used keeps them very sharp with a little bite.
I have no idea if this steel is still available in a kitchen knife or if it has a name.
The handles are black tough plastic with brass rivets.
They were not super expensive, just expensive from what I remember. My collection grew slowly.
If you cook there can be no other knives you will use as much as those in the kitchen so worth every penny.
Once a year I sharpen them with water stones, daily a few strokes on the steel when used keeps them very sharp with a little bite.
I have no idea if this steel is still available in a kitchen knife or if it has a name.
The handles are black tough plastic with brass rivets.
They were not super expensive, just expensive from what I remember. My collection grew slowly.
If you cook there can be no other knives you will use as much as those in the kitchen so worth every penny.
